Almond Croissant Bread Pudding

This Almond Croissant Bread Pudding is hearty, comforting, and full of rich flavor. It's a great way to start off your day, and it also makes a great dessert.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 468kcal

Equipment

sharp knife
large mixing bowl
9x9 baking pan
large bowl

Ingredients

6 croissants stale croissants are fabulous for this recipe
7 tablespoons butter softened
⅓ cups sugar
2 eggs
½ teaspoon almond extract
½ teaspoon rum extract
1 cup almond flour
½ teaspoon salt
1 teaspoon baking powder

For the custard:

2 eggs
¼ cup sugar
1 teaspoon vanilla
⅓ cup heavy cream
½ cup milk
¼ teaspoon salt
¼ cup sugar
¾ cup sliced almonds

Instructions

Slice the croissants in half and set aside.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add in the eggs and extracts and beat for another minute. Really make sure it’s creamy before continuing.
Add in the flour, salt and baking powder and mix.
Spread about 1 tablespoon of the mixture on each half of the croissants and stack them in a 9” x 9” baking pan.
Spread mixture between the layer of croissants as you stack them in.
Set the pan aside to make the custard.
In a large bowl, beat the eggs and sugar with the vanilla.
Add in the heavy cream, milk and salt. Beat until creamy.
Pour over the croissants in the pan and let them sit for 10-15 minutes. Press down on the croissants to soak up the custard, allowing the custard to reach the top layer.
Preheat the oven to 350 degrees.
Sprinkle the top of the croissants with the remaining ¼ c of sugar and the almonds.
Place in the oven and bake for 35-40 minutes, until the top is golden brown.
Remove and allow to cool before serving.

Nutrition